Potato and Leek Quiche

For the dough, knead all the ingredients and let the dough rest for 10 minutes.

Then roll out the dough and place it in a buttered baking pan. So that the bottom does not rise during baking, prick it several times with a fork. Bake blind at 220 °C top and bottom heat for 5 minutes.

Mix all the ingredients for the filling, pour everything onto the pre-baked dough and bake the potato and leek quiche at 200 °C top/bottom heat for a further 35-40 minutes.

Preparation Tip:

The quantity for this potato and leek quiche is enough for 1 quiche dish with a diameter of 24 cm.

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